A wild abundance of green is bursting from the garden bringing produce and healthy goodness to the table…and freezer…and canning shelves.
Zucchinis by the armful make it into our kitchen each day. They are washed sliced and (…the coveted job!) cranked though the meat grinder. (Which oddly enough is never used for meat!) Packed away in in the freezer they are ready for long winter months filled with zucchini goodness!
One of my favorite ways to enjoy this bit of summer yumminess (aside from sliced and sautéed in a bit of olive oil) is in Chocolate Zucchini Cake. I know!!! Chocolate and zucchini in the same recipe…sign me up!
Chocolate Zucchini Cake
2 1/2 cups whole-wheat flour
1/2 cup toasted wheat germ
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon each salt and cinnamon
3/4 cup butter softened
1 cup packed brown sugar
1 cup granulated sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated lemon peel
2 cups coarsely grated unpeeled zucchini (2 large)
1/2 cup milk
1 cup chopped walnuts
1 cup raisins
Mix dries. Mix wets. Mix together. Pour into greased 9” x 13” pan. Bake at 350 degrees for 30 minutes or until a toothpick in the middle comes out clean.
So yummy!
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